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Making jambalaya in a paella pan
Posted on 4/5/25 at 11:07 am
Posted on 4/5/25 at 11:07 am
So could you do this over an open fire, and if so, what changes would you make?
3
Posted on 4/5/25 at 7:25 pm to MAXtheTIGER
I don't do a paella pan but I have used one of those Mexican griddle things on more than one occasion. Water application or stock application is key you have to constantly watch for hotspots
Posted on 4/5/25 at 7:49 pm to X123F45
Definitely thinking more water/stock than usual . . Thx
Posted on 4/6/25 at 9:35 am to MAXtheTIGER
Just keep in mind that an open fire is not as controllable as cooking on your stove and probably will require a good bit more attention.
Posted on 4/6/25 at 8:41 pm to MAXtheTIGER
Jambalaya is a direct child of paella. It’s where it got the name. All the other theories are horse shite. Go to interior France and order a paella and tell me it’s not the same thing with slightly different ingredients.
At any rate, you can do it.
At any rate, you can do it.
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